Information:
Like many of the world’s great teas, Hojicha was discovered through a process of curiosity and innovation. During the 1920s, a
tea master living in Kyoto Japan discovered the method for producing the tea using common materials he found around the
house. Rather than steam a batch of freshly plucked leaf - the traditional method of Japanese style green tea production - the
master decided he would roast it in a porcelain pot over burning charcoal. The result, as history would attest, was delicious.
Until recently, the Kyoto region was still home to much of the world’s Hojicha crop, and served as the source of 100% of
our supplier's stock. However, since the tragic nuclear event at Fukushima in March of 2011, much of the region’s tea crop
has become tainted with radioactive Cesium 137, forcing many tea companies, our supplier included to find new sources for
our Japanese style teas. During the fall of 2011, in the interest of food safety, our company partnered with a tea producer in
China that had been producing Japanese styled teas for the Japanese market for many years. Subsequently, we’re pleased to
report that the flavor and quality of this China sourced Hojicha is as high as it is safe for consumption.

A little more about how Hojicha is produced:
Hojicha is produced using a 3rd flush Bancha style leaf known in the tea business as Sanbancha. The plucked leaves are
steamed and dried in a style similar to that of Sencha.

Next the dried leaf is roasted over a low heat - the low roasting
temperature imparts a sweet taste and nice fresh aroma. (Hojicha that has been roasted at too high of a temperature will lose
much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavor. Try
pairing our Hojicha with Asian themed meals and notice how well it cleanses the palate - a refreshing tea that is as good hot as
it is poured over ice. What’s more, the roasting process removes much of the tea’s caffeine, making it a great tea to serve to
children. Enjoy!

Hot tea brewing method:
Traditional method (see note below): When preparing by the cup, this tea can be used repeatedly - about 3 times. The secret is
to use water that is about 180°F/82°C. Place 1 slightly heaping teaspoon in your cup let the tea steep for about 3 minutes and
then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Adding milk and sugar is not
recommended. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look
at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting
themselves, looking like they are about to be plucked.

Modern Method: Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the
teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Adding milk or
sugar is not recommended.

Note: Traditionally, the recommendation has been that green tea be brewed at 180°F/82°C. Regretfully, modern society makes
it necessary to consider that water may not be free of harmful bacteria and other impurities. Therefore you need to boil water
to kill bacteria. If you wish to use traditional brewing temperatures bring the water to a boil and allow it to cool to the desired
brewing temperature – it’s the food safe thing to do!

Iced tea brewing method (Pitcher): (to make 1 liter/quart):
Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼
cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving
pitcher straining the tea or removing the tea bags. Add ice and top-up the pitcher with cold water. A rule of thumb when
preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.

(Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry
about!)

Iced tea brewing method (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per
serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the
tea or removing the bags. Not all of the tea will fit, allowing for approximately an additional ½ serving. A rule of thumb when
preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some
luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)

ANTIOXIDANT BENEFIT:
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.

FOOD SAFETY ADVISORY:
While green tea is traditionally brewed using 180°F/82°C water, we strongly recommend using filtered or freshly drawn cold
water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and
bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.